| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Main dish, Side dish, Vegetables, Ovo-lacto, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | lb | Zucchini; grated |
| 1/2 | c | Chopped onion |
| 3 | Eggs | |
| 3 | c | Cooked rice |
| 7 | oz | Whole kernel corn (canned) drained |
| 8 | oz | Chopped green chilies |
| 2 | c | Cheddar cheese, grated |
| 4 | oz | Crumbled queso fresco* OR – very mild feta |
| 1 | ts | Salt |
| Vegetable cooking spray |
INSTRUCTIONS
Heat oil in large skillet over medium heat until hot. Add zucchini and onion; cook uncovered, stirring constantly, for 5 minutes or until zucchini is soft. Remove from heat; set aside. Beat eggs in large bowl. Stir in rice, corn chiles, cheese, zucchini mixture, and salt. Mix well together. Pour into 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at 375 degrees 45 to 50 minutes or until knife inserted in center comes out clean. Source: Viva Arroz! from USA Rice Council Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21, 1998
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